<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="487" val="555">西湖莼菜汤</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">西湖鲜莼菜</label></span><span class='right'>175克</span>
					</td><td>						<span><label class="fcbm inblok">精盐</label></span><span class='right'>2.5克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">熟火腿（上方）</label></span><span class='right'>25克</span>
					</td><td>						<span><label class="fcbm inblok">清汤</label></span><span class='right'>350毫升</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">熟鸡油</label></span><span class='right'>10毫升</span>
					</td><td>						<span><label class="fcbm inblok">熟鸡脯肉</label></span><span class='right'>50克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">味精</label></span><span class='right'>2.5克</span>
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					<h2>西湖莼菜汤的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 将鸡脯肉、火腿均切成6.5厘米长的丝。</p>
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													<p class="p1"><span class="fwb">2.</span> 锅内放水500毫升，置旺火上烧沸，放入莼菜，沸起后立即用漏勺捞出，沥去水，盛入汤盘中。</p>
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													<p class="p1"><span class="fwb">3.</span> 把原汁清汤放入锅内。加精盐烧沸后加味精，浇在莼菜上，再摆上鸡丝、火腿丝，淋上熟猪油即成。</p>
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					<h2>小贴士</h2>
					<p>莼菜是杭州西湖著名的特产。用莼菜作料制成的“西湖莼菜汤”，原名“鸡火莼菜汤”，莼菜翠绿，鸡白腿红，色彩鲜艳，滑嫩清香，汤莼味美，是杭州传统名菜。<br />莼菜，又名马蹄草、水莲叶，很早以前就是我国的一种珍贵水生食品。杭州西湖种植莼菜已有悠久的历史，明代《西湖游览志》就有记载。相传清乾隆皇帝巡视江南，每到杭州都必以莼菜调羹进餐。[美食中国]<br /><br /><br />莼菜不仅因味道清香，营养丰富，富含胶质秘维生素而被人赏识；而且“莼羹鲈脍”、“莼鲈之思”的典故，早在《晋书》中就民出现，成为表达思乡之情的成语。莼菜汤又寓意着深厚的思乡、思国之情，故而近年来，一些国外归来的侨胞、远离家乡的游子，来到杭州，也常乐意点食这道名菜，寄托自己的情思。</p>
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